Icing Ingredients:

Directions:

Pour flour into a large mixing bowl. Combine the butter into the flour either by using a butter knife or your finger tips into rub the butter into the flour until it looks crumbly.

Stir in the sugar and then add the egg yolk and salt and mix to combine.

Knead mixture lightly with your hands to form a soft dough and shape into a ball. Wrap in cling film and refrigerate for about 30 minutes.

When dough is firm, remove from fridge and carefully roll out on heavily floured surface.

Roll to about 1/2 cm thick. Use cookie cutters to cut into shapes and place on a lined or greased baking tray.

Bake for about 5-6 minutes, or until they are just turning golden on the edges. Diligently watch the cookies while they are in the oven – within seconds the cookies could come out burnt.

Very carefully move the cookies onto a cooling rack.

Beat egg white in a medium mixing bowl and gradually add the icing sugar. Beat until the mixture smooth and white – add more icing sugar if it is too watery or add water if it is too thick. Add food coloring or almond extract if desired.

After the cookies are room temperature, use a spoon to spread the icing onto the cookies. The icing dries fast so if you want to use sprinkles or other decorations do so immediately after applying icing. I used gold sprinkles and chopped candied orange peel!